Roasted Red Pepper Tomato Soup

If you love grilled cheese and tomato soup… this recipe is for you! This Roasted Red Pepper Tomato Soup is bursting with flavor and topped with crunchy grilled cheese croutons. The ultimate comfort food that’s so easy to make!

We all have our go-to comfort meals… and for me, grilled cheese and tomato soup tops the list. I’ve been eating it since childhood and making it for my kids ever since they can remember. After all… it’s a classic!

And as with most things, homemade is 100% better. So I figured why not combine the two and make homemade tomato soup topped with grilled cheese croutons!? Which truly was the BEST of ideas.

So let’s start with the soup. It’s not just any tomato soup… it’s tomato soup made with fire roasted tomatoes and roasted red peppers. Both of which add flavor, complexity, and deliciousness to the recipe. It can be blended to taste, and adding a splash of cream at the end rounds it out perfectly.

Of course, we also need to talk about the grilled cheese croutons. I made mine with sourdough bread, Provolone cheese, and salted butter, which pairs beautifully with the flavors in the soup. You can make them soft and tender or well done and crunchy… either way, they’re the ultimate finishing touch!

what you’ll need for this recipe

Onion/carrot/celery – A combination of chopped onions, carrots, and celery – also known as mirepoix – forms the base of this soup. It’s a common foundation for soups, stews, and sauces, adding depth and complexity of flavor.

Garlic – Minced garlic adds additional flavor and aroma. (Pro tip: always use fresh garlic!)

Butter & flour – The combination of butter and flour – also known as roux – helps to thicken the soup. I sautéed the vegetables in butter and then added the flour.

Chicken broth – Chicken broth is the primary liquid in this recipe, in addition to the juices from the tomatoes and the half & half. Feel free to substitute vegetable broth to make it vegetarian.

Tomatoes – Canned fire roasted tomatoes add delicious smoky, savory flavor to this soup. Use any type of canned tomatoes in place of fire roasted.

Roasted red peppers – Jarred roasted red peppers pair well with the tomatoes, adding a touch of sweetness to the soup. Roasted red peppers can be found near the pickles & olives OR in the Italian food aisle at your grocery store.

Tomato paste – Tomato paste adds an extra layer of rich tomato flavor to this recipe. Omit for less intense flavor.

Sugar – A touch of sugar helps bring out the sweetness of the roasted red peppers and balances out the acidity of the tomatoes. Adjust the amount to taste.

Half & half – Finally, half & half cuts the acidity and adds just a touch of creaminess to the soup. Substitute heavy cream for a thicker end result.

how to make roasted red pepper tomato soup

Sauté the vegetables. Melt butter in a large stock pot over medium heat. Add the chopped onion, carrot, celery and garlic. Cook, stirring regularly, 5 minutes or until vegetables are tender and starting to brown.

Add the flour to thicken. Sprinkle the flour over the vegetables and stir over low heat for 1 minute, until the flour is fully incorporated.

Add the stock, tomatoes, red peppers, tomato paste & sugar. Add the chicken broth, tomatoes, red peppers, tomato paste and sugar. Bring to a boil. Reduce heat to medium-low; simmer 15-20 minutes until vegetables are tender.

Blend. Use an immersion blender or transfer the soup to a blender and blend until smooth.

Add the half & half, salt and pepper. If using a blender, return the soup to the pot. Stir in the half & half; season with salt and pepper and heat through.

Garnish. Garnish with grilled cheese croutons and fresh parsley or basil as desired.

storing & reheating

Leftover soup can be stored in an airtight container in the refrigerator for up to one week. To reheat, transfer to a small saucepan and heat over medium-low heat, stirring regularly, until heated through.